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    You are in: Home / Recipes / Zucchini Bread Recipe
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    Zucchini Bread

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on October 16, 2012

      Made this as written but substituted chocolate chips for the walnuts. The batter was thick and dense but the bread turned very moist with great flavor! Made for PAC fall 2012.

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    • on August 05, 2009

      Made this recipe ALMOST as written but did increase the amount of baking powder to 1 teaspoon (just seemed like it should have that much) & although I don't know what the difference would have been by doing it this way as opposed to doing it as written), it worked for me, & this zucchini bread turned out ABSOLUTELY GREAT! Loved the taste, loved the texture, but didn't love the fact that it was gone so quickly! Might just have to double the recipe next time & freeze a loaf or two! Thanks for sharing a great keeper! [Tagged, made & reviewed for one of my group mates in the Aus/NZ Recipe Swap #31]

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    • on March 06, 2008

      The batter was extremely heavy and the loaves didn't rise as I expected them to; even had to leave them in the oven an extra 10 minutes. The taste was there, the texture wasn't. Made for Beverage Tag. I will try again, it may just have been "that kind of a day" for me.

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    Nutritional Facts for Zucchini Bread

    Serving Size: 1 (1541 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2959.1
    Calories from Fat 1409
    Total Fat 156.5 g
    Saturated Fat 20.4 g
    Cholesterol 279.0 mg
    Sodium 1961.7 mg
    Total Carbohydrate 359.5 g
    Dietary Fiber 12.3 g
    Sugars 205.8 g
    Protein 39.3 g

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